Evelyn Sharpe`s French Chocolate Cake

1 lb Maillard eagle sweet

-chocolate tb Water 1 tb Flour

1 tb Sugar

10 tb Butter; softened

4 Eggs; separated

Unsweetened whipped cream Chocolate shavings-optional Preheat oven to 425~. Melt chocolate with the 1 tb water, in the top of a double boiler over hot, NOT BOILING, water. This is a critical step in the preparation and should be done very slowly. Remove the melted chocolate from the heat and stir in the flour, sugar and butter. Beat the yolks lightly and whisk into the chocolate mixture gradually. Beat the whites until they hold a definite shape but are not dry and fold into the chocolate mixture. Overbeating or underbeating will ruin the cake. The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour mixture into an 8" spring form pan that has been lined with wax paper. Bake 15 minutes. Turn off the heat; open the oven door, leaving it ajar and allow the cake to cool completely in the oven. If the center of the cake still feels soft, refrigerate an hour or two, but the cake is best served at room temperature. Decorate with whipped cream and serve in very -----